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Icebox Butterhorns

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min.
  • Makes
    2 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm 2%milk (110° to 115°)
  • 3/4 cup butter, melted
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 6-1/2 cups all-purpose flour
  • Additional melted butter


  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  • Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
  • Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.
Nutrition Facts
1 roll: 206 calories, 7g fat (4g saturated fat), 27mg cholesterol, 170mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 5g protein.
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Average Rating:
  • Matheus
    Feb 8, 2021

    No comment left

  • rsq55
    Nov 27, 2020

    Great and so easy, especially because you can start them the night before a busy dinner. Made them for Thanksgiving and even while eating dinner I was thinking how good they were going to be for a turkey sandwich the next day for lunch. No willpower, ate 2 sandwiches by 10:30 ????? Idea: brushed some of these with an egg wash and sprinkled with Everything Bagel spice before letting them rise, which gave some variety without any effort.

  • Susie
    Nov 24, 2020

    I made these over a year ago and am making them again for our stay at home Thanksgiving. Does anybody know is I can freeze them after they are rolled up but not baked?

  • carvedquilts
    Apr 12, 2020

    Followed the recipe exactly and turned out great. I sure don’t have a good place in my kitched for a warm area to rise though.

  • Jellybug
    Feb 18, 2020

    The perfect roll!!! I made these for a potluck and almost lost a finger passing them out. They are delicious, soft and filling. Love them with butter

  • dublinlab
    May 13, 2019

    Excellent. I love recipes l can make ahead. I made them just as the recipe instructed, l put them overnight in the unseated front porch. The dough had a lovely texture and very tasty. They looked beautiful. My S-I-L insisted that l make these again. A winner. Janet. VFE

  • Marina
    Apr 3, 2019

    Oh my God! (and I say this with a mouth full of delicious rolls) Absolutely delicious, soft and fluffy... Di-vine! I only made half the quantity but won't be making that mistake again! Bring on the elastic waist trousers, I am in love!

  • Uberseamstress
    Nov 12, 2018

    Loved the ease and texture, but they needed more salt. With 6 cups of flour, 1 tsp of salt isn't enough.

  • lake7093
    Nov 2, 2018

    These are absolutely the best ever. After some said they were too large I divided the dough into thirds and they came out a nice medium size which I liked better. Other than that they are grand as is. Thanks for this recipe, it's a keeper.

  • tammycookblogsbooks
    Apr 26, 2018

    This is the best butterhorn recipe I have made to date. They turned out with a light and delicate texture, not dense at all.